Eat, Drink & Think is your daily destination for recipes, restaurant news, holiday menus and great food journalism — all through a Jewish lens. From the traditional to the cutting edge, we explore the worldwide Jewish culinary landscape and bring…
Food
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Recipe: A Not-So-Old-Fashioned Cocktail For Purim
Traditionally, an Old Fashioned is made by muddling a sugar cube with bitters before adding the shaken liquor. Here, we substitute honey simple syrup, made by combining one part honey (instead of the more typical sugar) and one part water, and simmering until honey thins completely. (Chill before using.) Makes one cocktail 1 dried apricot…
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This Purim, Try Apricot-Spiked Cocktails With Apricot-Filled Hamantaschen
Eat cookies. Wear costumes. Carouse until there’s no telling the difference between “blessed is Mordechai” and “cursed is Haman.” Give gifts of food and drink to friends, and money to the needy. Purim rocks. This year, I decided to crank up the volume on my holiday consumables, coming up with a killer cookie-and-cocktail pairing: buttery…
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Recipe: The Ultimate Hamantaschen — With Three Different Fillings
There’s a reason hamantaschen recipes stress the importance of working with well-chilled dough. The cookies I made last––rolling out a ball of the dough from leftover scraps without giving it enough time to chill in the fridge––didn’t hold their shape in the oven and caused the filling to leak out a little. For the fillings,…
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How Martha Rosler’s Attack On ‘The Woman In The Kitchen’ Made Men Angry
The year is 1975. A woman named Martha Rosler stands in a kitchen surrounded by gadgets, picking up each of them and naming them alphabetically with precise, controlled, angry movements. It’s an indictment of a certain kind of cooking demonstration, performed by the likes of Julia Child, and an indictment of a certain kind of…
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Recipes These Gluten-Free Hamantashen Are Perfect For Purim
GLUTEN FREE HAMANTASCHEN Yields 1 ½ dozen Hamantaschen Ingredients: Filling: 2 cups water 1 cup poppy seed (or other filling of choice) 1/3 cup raisins Finely grated zest of 1 small orange ½ cup orange juice ¼ cup honey ½ cup granulated sugar ¼ tsp ground cinnamon 1/8 tsp salt 1 egg, beaten lightly 1/3…
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Recipe: BabkaTaschen
Sticking with a classic filling like poppy (but feel free to use chocolate, halva, prune, my cookie butter filling, recipe below, or whatever you like), I present to you the ultimate mix-up, mash-up Purim treat. This recipe yields approximately 12 large BabkaTaschen. These fillings and crumb toppings are just a suggestion. Feel free to use…
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How To Decode A Kosher Label
Within the estimated 1,300 kosher certification agencies in the world, there’s an ongoing fight for the trust of the Jewish consumer. Who is the strictest? Who will be the most rigorous in examining kitchen utensils? Who has the perfect balance between knowledge of ancient traditions and knowledge of modern machinery? Less than 2% of America’s…
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Kosher And Halal Meat Can No Longer Be Labeled Organic In The EU
The European Union’s highest court just ruled that halal and kosher meat cannot be labeled organic if the animal involved has not been stunned before death. The judge’s ruling states that products marked with the official EU organic label must have been farmed with the highest standards in farming welfare. Religious slaughter, which for kosher…
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The Orthodox World Gets Its Own Indie Meat Magazine
“The goal was always to create a magazine that would be gorgeous and stunning, whether it was kosher or not,” says Shifra Klein, sitting in her Long Island home slash workspace, where she and her husband Shlomo create “Fleishigs”, a kosher magazine dedicated to meat. Fleishigs magazine is glossy and well-shot, and it appears to…
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How To Make Your Dishes Pop On Instagram: A Food Stylist’s Secrets
Judy Haubert has been making food camera-ready since 2008, when she began assisting the head stylist at Saveur Magazine with his shoots. These days, she’s got her own roster of A-list clients, from the Meredith Corporation to The New York Times. “I love my job,” says Haubert. “It’s just food, you know? It’s not rocket…
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Our Favorite Food Instagrammers Tell Us Their Must-Have Kitchen Spices
Humans have been using spices as a flavor short-cut for centuries, and there’s a reason for that. Spices are an easy way to elevate any dish. With a sprinkle of sumac, you can give your dish a Middle Eastern jolt, a bay leaf can lend a boring bowl some woodsy depth, and a sprig of…
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